Boiled Ribs And Cabbage Recipes

CABBAGE WITH RIBS

Steps:

• In a large pot, heat up the vegetable oil and sear the ribs on both sides. Season the ribs generously with salt and pepper and then remove them from the pot.
• To the same pot, add the cabbage, and cook for about 15-20 minutes, until it shrinks down. You may have to add it gradually, allowing it to shrink more and more, if your pot is not big enough.
• Add the tomato paste and paprika, and stir well. Place the ribs on top and add about 3 cups of water. (The water should completely cover the cabbage). Cover with a tight lid and cook for 1 1/2 hours on low heat, stirring occasionally, until the meat becomes tender. Taste if the dish has enough salt and adjust, if needed.
• Transfer the cabbage into a large baking dish or tray. You should have a little liquid remaining at this point. Bake at 450⁰F for about 15-20 minutes, until the liquid completely evaporates.
• Garnish with freshly chopped parsley and serve.

BOILED RIBS AND CABBAGE

Steps:

• Separate your ribs into single pieces (one bone per bite).
• Use a large stock pot half filled with water- and a pinch of salt-- bring the water to the boil and add the ribs.
• Allow the ribs to boil for approximately 30 minuts.
• Remove the ribs from the water using a slotted spoon- but reserve the water- set the ribs aside.
• Chop your cabbage in desired size.
• Boil the cabbage in the rib water for approximately 30 minutes or until desired tenderness is achieved.
• Return the ribs to the water mixing the cabbage and ribs together for approximately 10 minutes- just enough time to rewarm the ribs.
• Drain and salt and pepper to taste- use a generous amount of pepper- since there are NO other spices in this dish.
• Serve.

BRAISED SPARERIBS WITH CABBAGE

Steps:

• Put olive oil in a large, deep skillet or casserole that can be covered, and turn heat to high. A minute later, add garlic and chilies. When they sizzle, add ribs, meatier side down; sprinkle with salt and pepper, and add bay leaves. Cook, adjusting heat so the meat browns, 5 to 10 minutes. Turn ribs, and brown again. Remove ribs to a plate.
• Pour off excess fat, and add cabbage and some more salt and pepper. Cook, stirring occasionally, until cabbage browns. Add wine, and stir to release any brown bits stuck to bottom of pan. Return ribs to pot; adjust heat so mixture simmers steadily but not violently, and cover.
• Cook, checking occasionally to be sure the mixture does not dry out. (If it does, add more white wine or water.) When ribs are tender and cabbage is very soft -- this will take at least 45 minutes -- uncover. If mixture is soupy, turn heat to high, and cook, stirring occasionally and carefully, until it is more of a moist stew. Garnish with parsley and serve immediately, or cover and refrigerate for up to a day before reheating.

SHORT RIBS WITH CABBAGE

Steps:

• Heat oil in a large, heavy pot.
• Brown short ribs on all sides.
• Sprinkle with salt and pepper.
• Add remaining ingredients except cabbage.
• Cover and simmer for 1-1 1/2 hours.
• Add cabbage wedges and cook until cabbage is tender, about 20 minutes.

BOILED & BAKED RIBS

Steps:

• Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes.
• Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray.
• Whisk together soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl.
• Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat.
• Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing.
• Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.

BOILED BACON WITH CABBAGE & CARROTS

Steps:

• Place the bacon in a stockpot with the onion and herbs, then cover with water. Bring to a simmer, then cook for 45 mins, topping up with water if needed. Add the carrots, then continue to cook for 15 mins. Ladle 150ml stock into a smaller saucepan; set aside. Add the cabbage wedges to the stockpot, then continue to cook everything for another 10-15 mins until the cabbage is tender, but not overcooked.
• While everything is having its final cooking, make the sauce. Pour the cream into the 150ml stock and bring to the boil. Simmer for a few mins, then whisk in the mustard and parsley. Season with salt and pepper to taste.
• Remove the meat from the stock, then carve into thick slices. Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock. Serve the sauce in a jug and some boiled and buttered new potatoes on the side.

TRADITIONAL BOILED DINNER

Steps:

• Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.

SIMPLE BBQ RIBS

Steps:

• Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).